About this recipe:This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.
Heat the oil in a nonstick flameproof casserole over medium heat. Add the lamb cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the lamb to a bowl or plate.
Add the onion, garlic and ginger to the casserole and cook, stirring frequently, for about 5 minutes or until the onion is tender. Add the curry powder and cauliflower, and stir to mix together.
Add the tomatoes and water and bring to the boil. Return the lamb to the casserole and reduce to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.
Add peas and coriander, and cook for 3 minutes or until the peas are hot. Stir the yoghurt and flour together in a small bowl. Stir the yoghurt mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.
Some more ideas
*Use 350g (12oz) lean tender beef, cut into 2cm (¾in) chunks, in place of the lamb.
*Turmeric, a principal component of curry powder, may help lower LDL (‘bad’) cholesterol and prevent blood clots. *The combination of onion, garlic and ginger that is so common in Indian cookery is an extraordinary one-two-three punch of nutrition. All are rich in antioxidants and phytochemicals that may help to fight cancer, heart disease, hypertension and other chronic illnesses.